Vanilla Bundt Cake with Rosewater Buttercream Frosting & Flowers

Wedding, Valentine's or Birthday Cake Topped with Strawberries, Fruit, Flowers and Roses

5 from 4 reviews

A vanilla bundt cake recipe that is moist, dense and perfectly sweet topped with rosewater buttercream frosting. Decorating it with roses, sliced fruits and rose petals is so easy even a beginner can do it!



Vanilla Bundt Cake Ingredients:

  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 eggs, room temperature
  • 1 1/2 cups whole milk
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Rosewater Buttercream Frosting Ingredients:

  • 1/2 cup egg whites (about 3 large eggs)
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • 1 ½ teaspoons rosewater
  • 1 teaspoon vanilla extract

Floral Cake Toppings:

  • Sliced strawberries
  • Raspberries
  • Roses, rose buds and rose petals

Special Equipment:


  1. Preheat oven to 350° Fahrenheit.
  2. Grease Bundt pan with butter and flour, tapping out any excess.
  3. Combine sugar, butter and eggs in the bowl of a stand mixer and beat on medium speed until smooth. Decrease speed to low and add milk and vanilla. Increase speed to medium and mix until smooth.
  4. Add flour, baking powder and salt and mix on low speed until smooth.
  5. Pour batter into prepared Bundt pan. Bake 50 to 60 minutes or until toothpick inserted into center comes out clean.
  6. Loosen cake from pan by shaking gently and turn out onto wire rack. Cool completely before frosting.

Make Rosewater Buttercream Frosting:

  1. Fill a medium saucepan with one inch of water and bring to a boil.
  2. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on top of saucepan. Use a whisk to beat the mixture until very hot (about 160°F).
  3. Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
  4. Reduce speed to medium and add butter a few pieces at a time. Add the rose water and vanilla and continue to beat until smooth and fluffy.*

Assemble the Bundt Cake:

  1. Spread the buttercream in an even layer on top of the Bundt cake. Arrange sliced strawberries, raspberries, roses and rose petals on top of cake as desired. Slice and serve. Rose petals are edible but remove any roses or rose buds before eating.

Note: Frosted cake will keep overnight in a sealed contained in the fridge. Just remove from fridge 10-20 minutes before you plan to eat it.


*Notes on Making & Troubleshooting Buttercream Frosting: If the frosting is too soft and doesn’t seem to be coming together, it’s possible that it’s too warm. You could try popping it into the fridge for 10-15 minutes and then re-mixing with the paddle attachment in your electric mixer until it comes together and is smooth and satiny. In general it’s hard to over-whip buttercream, so I would err on the side of mixing it longer to see if you can salvage it, even as long as 15 minutes!

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